Cake: Crumble Cake with Sour Cherries

For the dough:

1. Sieve 1,250 g wheat flour on the work surface and make a well in the middle. Add 2 packs of vanilla sugar and salt. Then cut 175 g of cold butter into pieces and place on top. Place the crème fraiche on the butter pieces and dust with flour. From the middle, quickly knead all the ingredients using a hand mixer with a dough hook to form a smooth dough. Chill the dough for a while, then roll it out on a greased baking sheet. Prick the dough several times.

For covering:

1. Put the sour cherries on a sieve and collect the juice. Heat the cherry juice and thicken it with 6 tablespoons of fine cornstarch and only bring to the boil for a short time. Put the sour cherries in the covered juice and let cool down a little.
2. Put the sour cherry mixture on the dough and spread it well on the baking tray.

For the sprinkles:

1. Sieve 4,300 g of wheat flour into a bowl, mix with sifted powdered sugar and 1 packet of vanilla sugar. Add 175 g butter in flakes. Process all ingredients into crumbles and sprinkle on the dough.
2. Put the baking sheet in the preheated oven and bake at 200 degrees for about 45 minutes.

My advice:

1. The sprinkles will be much more crumbly and stay fresh and juicy longer if you spray them with cold water while they are still hot!